Ingredients

Meat from 1 cooked chicken cut into strips or 4 chicken breasts (sliced into strips and pan fried)

1 x 400g tin of light coconut milk

1 tsp coriander

½ tsp cumin

2 tbsp olive oil

2 medium onions finely sliced

2 cloves of garlic crushed

1 red pepper finely chopped

10g fresh coriander, leaves stripped and stalks chopped finely

1-2 red chilis, finely chopped (dependent on level of heat you want)

2 tsp finely chopped lemon grass

2 tbsp lime juice

 

Method

  1. Add the oil to a frying pan or wok and when it is hot add the garlic and onions, cook over a medium heat for a few minutes before adding the peppers.
  2. Once the peppers, onion and garlic have softened add the chili, spices, coriander stalks and lemongrass.
  3. Stir together and cook for 1 minute. Pour in the coconut milk and lime juice, season and simmer gently for about 10 minutes. Meanwhile prepare the chicken.
  4. If you are using pre-cooked chicken, from a roast for example, cut the meat into strips.
  5. If you are using raw chicken, slice the chicken breast into strips and add to a large pan with a little oil. Pan fry the chicken over a medium heat until it is cooked, it should take about 8-10 minutes.
  6. Check the largest piece to make sure it is cooked through.
  7. Add the cooked chicken to the sauce and simmer for another 10 minutes.
  8. Serve with rice and garnish with the coriander leaves.

 

Tip: To make this recipe vegetarian swap the chicken for tofu, which you can pan fry and add to the sauce - or you could use chickpeas as another alternative